1 1/2 pkg.(4 oz each) baking white chocolate 6 oz ( divided)
4 pkgs. (8 oz. each) cream cheese, softened, divided
1 cup sugar, divided
1/2 tsp vanilla
3 eggs
3 oz. baking semi- sweet chocolate, divided
1 tub (8 oz) cool whip
Instructions
Mix cookie crumbs and butter; press onto bottom of 9 inch
springform pan. Melt 5 oz white chocolate; cool slightly.
Beat 3 pkgs. cream cheese, 3/4 cup sugar and vanilla with
mixer until well blended. Add melted white chocolate; mix
well. Add eggs, 1 at a time, mixing on low speed after each
just until blended. Pour over crust.
Bake 50-55 mins or until center is almost set. Run knife
around rim of pan to loosen cake; cool completely.
Meanwhile, melt 2 oz semi-sweet chocolate; cool.
Beat remaining cream cheese and sugar in large bowl until
well blended. Add melted semi- sweet chocolate; mix well.
Whisk in cool whip; spread over cheesecake. Refrigerator 4
hours. Garnish with chocolate curls from remaining white and
semi-sweet chocolate.
Originally Submitted
2/13/2014
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